I love Apple Pie...and if you add a crunchy, walnut streusel...even better! This is a recipe that I have been making for several years, always delicious, always perfect! However, if time allows, I make my own piecrust. This apple pie recipe has many steps, so, having a piecrust on hand is a timesaver~~less time and less mess! Brushing the crust with milk makes it extra flaky; and the sprinking of raw sugar gives the pie a beautiful, golden sparkle and a little surprising crunch! Add a scoop of vanilla ice-cream, and, ahhhh~~~comfort at it's best! Curl up with a loved one, under a quilt, by the fire and share this warm dessert!
Rustic Apple Pie with Walnut Streusel
½ Pkg. Pillsbury Pie Crusts
2 Tbl. Milk
2 Tbl. Sugar
(to be used later)
4-5 large apples, peeled and cut into 1-1 1/2 inch pieces
½ cup sugar
2 Tbl. flour
1 Tbl. lemon juice
¾ tsp. cinnamon
Combine apples and remaining ingredients; set aside.
4 Tbl. butter
4 Tbl. firmly packed brown sugar
4 Tbl. flour
½ cup chopped walnuts
Make the topping first. Combine all ingredients with a pastry blender or food processor til crumbly; chill.
Roll pie crust, on lightly floured parchment paper, into a 12 inch circle. Move onto a baking pan. Place the apple filling in the center of pie crust, leaving about a 2 inch edge. Gently fold edges of piecrust over the filling. If needed, with a little water, use your fingers to “glue” any thin areas together. Bake in a 400 degree oven for 40 minutes. Reduce heat to 350 degrees. Remove from oven; crumble topping mixture over center of pie. Brush sides of crust with milk and sprinkle with sugar. Return to oven and bake for 20-25 minutes. Crust should be lightly brown and center bubbly.